Potato Leek Soup
This EASY non-dairy Potato Leek Soup is full of protein and made in just 30 minutes. It’s a family favorite soup recipe we make all season long!
Ingredients
- 4 medium leeks, dark green stems removed
- 1 tablespoon ghee (can sub with butter)
- 1 tablespoon flour (use AP gluten free flour for GF)
- 4 cups chicken stock or broth (use vegetable broth for vegetarians)
- 1/2 large white onion, chopped
- 2 medium russet potatoes, peeled and cut into cubes
- 1/2 cup Bolthouse Farms® Unsweetened Plant Protein Milk
- salt and pepper to taste
Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt ghee (or butter) and add flour on low heat.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock (or broth), leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender (or regular blender), blend the soup until smooth, adding the Bolthouse Farms® Plant Protein Milk and adjusting salt and pepper to taste.
- Serve hot, topped with fresh ground pepper and diced chives, and with crusty bread on the side.
Notes
Always be careful blending hot soups. The blender lid needs to be vented (cover with a towel, too) so steam can escape. Otherwise, use an immersion blender in the pot.
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 18.9g | Protein: 3.3g | Fat: 2.3g | Saturated Fat: 1.2g | Cholesterol: 3.8mg | Sodium: 442.2mg | Potassium: 425.4mg | Fiber: 1.4g | Sugar: 2.9g | Vitamin A: 390IU | Vitamin C: 24.6mg | Calcium: 56mg | Iron: 1.2mg